This is my take on the Thai dish; Pad Kra Pao. I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty. It’s also super simple to make and a perfect weeknight meal for the family.
Serve this Thai basil chicken with a fried egg and jasmine rice or I have also served it with iceberg lettuce cups, so you can wrap it up and use your hands to eat it. The kids may like it served this way…
Thai Basil Chicken with fried egg
- 5 green onions (the long green variety)
- 3 garlic cloves
- 2 teaspoons finely chopped ginger
- pinch of salt
- 2 tablespoon oil
- 500 g chicken mince (I bought chicken thigh fillets and made my own mince)
- 1 tablespoon fish sauce
- 1 1/2 tablespoons dark soy
- 1 1/2 tablespoon sweet soy (ketchup manis)
- 1 teaspoon sugar
- 100 grams green bean (or a nice big handful); chopped into 1cm pieces
- 1 cup basil; roughly chopped
- Rice and chilli flakes (optional) to serve
- Add green onion, garlic, ginger, and salt to a food processor and process to achieve a paste. Add oil to a frying pan or wok and add the paste. Cook for a few minutes and then add the chicken. Cook until golden. Add fish sauce, dark soy, sweet soy and sugar and cook until the liquid has mostly been absorbed, add the green beans and remove from the heat once they are bright green and the chicken is cooked through. Add basil and stir through.
- While the above is happening; cook your four eggs in a frying pan to your liking.
- Add rice to 4 bowls, top with the chicken a fried egg and chilli flakes if using
Green onion; also called scallion and in Australia, just shallots to add to the confusion :)